Mama’s Multigrain Buttermilk Pancakes

Anytime I am in Wisconsin visiting my family there are a few meals I beg my Mom and Dad to make me. Most of them are Middle Eastern dishes and other childhood favorites, and then there are these pancakes. For as long as I can remember, my Mama has been making her signature whole grain pancakes for her girls whenever we’re all visiting. I think they are the fluffiest most delicious things in the whole world and I am so excited to share the recipe with you.

My Mom is a bit of a health nut, so don’t be surprised when I tell you that these are actually pretty good for you. The batter consists of ground oats, cornmeal and whole wheat flour, which means these puppies are super filling. When I asked her for the recipe, she gave me very vague instructions saying she just eyeballs it and they always turn out. Well- I’m a recipe-loving-girl so I practiced these a few times to get the right quantities. This weekend though, I’d have to say I nailed it. These would make you proud Mom!

At Mama’s house, we eat these topped with sliced bananas and pecans. I didn’t have any fancy toppings around so I just topped these with a pat of butter and lots of pure maple syrup. Isn’t it amazing how tasting certain things remind you strongly of your childhood? Well after a few bites of these, all I could imagine was sitting around the table with my whole family on a Sunday morning with a stack of these. Enjoy!

There’s nothing better than a big, fluffy stack of pancakes for breakfast and these look to die for, Audra! Love the addition of oats and cornmeal, too. I’ve got to try these for myself. Have a great week!

These look amazing! I’m always looking for healthy breakfast options (that don’t seem healthy :P) these definitely fit the bill! Family recipes are the best-but I have the same problem as you, a lot of the ones I have handed down have extremely vague instructions-but I need recipes! Lol, so-like you-I always test until it’s right, then write it down.

These look delicious! a combination of some of my favorite ingredients! You are a little vague in your recipe about which type of oats to use, and I’m curious to know exactly which type of oats you used in perfecting this recipe …I’m planning to make these tomorrow morning and my pantry has the two extremes (instant and steel cut), so I want to use the closest approximation. Thanks!

My daughter loves to make pancakes, she has a recipe that makes all the time. I will show your…or your mother’s…as I found it so healthy. I like to bake multigrain products for me and of course, for my family.

Wow what a beautiful stack of pancakes! They look fluffy and delicious! I love that your mom has the dry ingredients all combined and stored away for some quick pancakes whenever a craving hits, I never thought of doing that. Great recipe and congrats on your CBS segment, even if it was cut down, that’s a huge accomplishment :)

I think instant would give you a smoother pancake, as Audra suggested, but I’ve tried steel cut in another pancake recipe. I found the trick is letting the batter sit for about half and hour for the oats to soften…or pre-soak the oats in a very very scant amount of water, usually just enough to moisten them